While Greek cuisine and diet is characterized by mainly vegetarian dishes as well as vegan desserts made with olive oil, in times of celebration they really go all out.
Case in point: galatopita or galopita which basically translates to milk pie. It is a baked custard cake or pie, but our version has no crust.
When Greeks were not fasting from animal products, there were periods in between where they enjoyed more “luxurious” foods such as eggs and butter and the desserts reflected this.
This cake is a family favorite, my mother will make it for Easter and for the 15th of August. I will say that this cake/pie is rather simple and light.
There is no crust which makes things a lot easier (also reduces calories). It is not really rich in calories, just a few eggs, a bit of sugar and I used low-fat milk. The result is a dessert with few carbs and fat and rich in protein.
Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1 hr 15 minutes
- 4 cups (950 mls) of milk (I used 2%)
- 10 tablespoons semolina
- 1 cup (200 g) sugar
- 4 eggs
- 2 teaspoons vanilla
- Lemon zest from 1 lemon
- 1 tablespoon butter
- cinnamon and powdered sugar for serving
- Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)
- Prepare a round 9 inch pie dish or pan by greasing it and sprinkling some semolina flour.
- In a bowl mix the semolina flour, sugar, 1 cup cold milk, 3 eggs, vanilla and zest until smooth.
- Heat the rest of the milk and add to flour mixture and mix. Transfer to a heavy pot.
- Place pot under low heat and mix with a wooden spoon until the mixture thickens (about 10 minutes). Be careful not to let the custard burn.
- Once the mixture starts to bubble, continue heating and mixing for 2-3 minutes.
- Remove from heat and add 1 tablespoon butter. Mix until butter melts.
- Let the custard cool for about 5 minutes.
- Pour mixture in the pan or pie dish.
- In a small bowl beat the other egg and brush on top of pie.
- Bake for about 45 minutes until surface starts to brown.
- Remove from oven and let the pie cool completely.
- Serve with a sprinkle of cinnamon and powdered sugar.
About the author
Elena Paravantes, publisher of Olive Tomato, is an award winning Registered Dietitian, Nutritionist and Writer specializing in the Mediterranean diet. She has been active in the field of food and nutrition for 20 years as a clinical dietitian, food and nutrition consultant, writer, teacher and lecturer, both in the U.S. and in Greece. Elena firmly believes in the wide-ranging health benefits of the Mediterranean diet and is committed to educating the public about the wholesome food plan she grew up with through her writing, teaching and lecturing. Elena is author of “The Mediterranean Diet Cookbook for Beginners” which is now available for purchase. Click here to visit her website and follow her on social media including Facebook, Instagram (@greekdiet), Twitter (@greekdiet) and Pinterest.
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